豆漿美乃滋【無蛋無奶】5 Ingredients Soy Milk Mayonnaise in 30 Seconds

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原始的沙拉醬，本來是把油、醋、鹽搖勻淋在菜葉上拌食，不過油醋本來感情不好，怎麼拌都拌不均勻，直至西班牙人發現蛋黃可作為天然的乳化劑讓油醋完美結婚，永不分離，半固體的醬汁 Mayonnaise 就此誕生了，稱蛋黃醬或音譯「美乃滋」。百搭各式食材，隨即被傳至世界各地，衍生出無數特色的沙拉醬，肥丁最喜歡凱薩沙拉醬和千島沙拉醬。

吃沙拉不會胖，不過撩撥食慾口感酸甜不知不覺讓你吃很多的美乃滋絶對能令你發胖。因為美乃滋就是油（看看下面的材料表），油愈多質感愈濃稠，所以榮登肥丁家魔鬼食物排行榜，一個月最多只能做一次。別以為豆漿製作就是健康，油脂比這麼高無論如何都不談不上健康，你也不可能只吃一小匙吧～

材料

• 無糖豆漿 Soy Milk  50 g ( 4 又 1/2 大匙 ）
• 冷壓苦茶油 Camellia Oil 75 g  ( 7 大匙 )
• 楓糖漿 Maple Syrup 30 g ( 2 大匙 ）
• 檸檬汁 Lemon Juice 15 g ( 1 大匙 )
• 岩鹽 Himalayan Salt 1/4 小匙

油的選擇：油的風味決定美乃滋的味道，任何淡味的液態植物油都行，初榨橄欖油味道較重，所以肥丁用苦茶油

糖的選擇：細砂糖及其他液態的糖都可以。楓糖漿卡路里較低

做法

1. 在手持攪拌棒容器裡，依序加入楓糖漿、岩鹽、檸濛汁、豆漿及苦茶油。油比水輕，浮在上方正常的

2. 攪拌棒放入容器底部，開動攪拌機，底部的豆漿慢慢開始乳化成濃稠狀態，將攪拌棒上下拉動，讓整體的油脂均勻混合即成。試味，如不夠甜或不夠濃稠，再加糖和油，自己調整。

3. 倒入乾淨的玻璃瓶，冷藏後會凝固和變硬一點。冰箱冷藏可保存約 1 週。取用時用乾淨無水的湯匙舀出

小叮嚀

• 如使用電動打蛋器，油必須一點點慢慢加，讓豆漿與油脂充分乳化
• 如出現油水分離，攪拌一下就可以了

https://youtu.be/qOLc8LQJs-E%5B:en%5D%5Bembedyt%5D http://www.youtube.com/watch?v=bDsIjQLBLg4%5B/embedyt%5D

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Soy milk can replace eggs to make vegan mayonnaise. You only need 5 ingredients to make it and it’s ready in just 30 seconds !  Although vegan mayonnaise is healthier and cholesterol-free, it’s not a healthy food either, so eat it occasionally.

The original salad dressing was simply a mixture of oil, vinegar, and salt poured over vegetables and tossed. However, oil and vinegar don’t mix well and it was difficult to get an even consistency. The Spanish discovered that egg yolk could act as a natural emulsifier to perfectly marry the oil and vinegar, never separate again. Thus, the semi-solid sauce, Mayonnaise, was born, also known as egg yolk sauce or “mayo” for short. It quickly spread around the world and gave rise to countless variations of salad dressings. My favorite dressings are Caesar and Thousand Island.

Eating salad isn’t gain weight, but the delicious and addictive taste of mayonnaise, with its sour and sweet flavor, can make you eat too much and lead to weight gain. Mayonnaise is essentially oil (just look at the ingredient list below) and the more oil there is, the thicker the texture becomes. That’s why it’s on Fat Ding’s list of devil foods, and I only make it once a month at most. Don’t think that making soy milk is healthy; no matter what, high fat content is not healthy. You can’t just eat a small spoonful of it either.

Ingredients

• 50 g ( 4 & 1/2 tbsp ) Soy Milk  50 g
• 75 g ( 7 tbsp ) Camellia Oil 75 g ( extra virgin olive oil has a stronger flavour )
• 30 g ( 2 tbsp ) Maple Syrup 30 g
• 15 g ( 1 tbsp ) Lemon Juice 15 g
• 1/4 tsp Himalayan Salt

Instructions

1. Combine all the ingredients in the blender cup

2. Place the immersion blender in so that it sits firmly on the bottom of the cup and pulse until the mayonnaise emulsify. Once most of the vegan mayonnaise has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top. If you like thicker consistency, add more oil.

3. Pour into a clean jar, chill it will become a little harder. It can be stored in refrigerator for about 1 week.

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